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Name: Mushroom and artichoke omelette
Prep time: 37 min
Cook time: 17 min
Total time: 54 min
Yield: 4 people
Cuisine: french
Ingredients: 6 eggs; 1 spring onion (scallion); 350 g mushrooms; 4 purples artichokes; 4 tablespoons olive oil; 3 tablespoons olive oil

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Mushroom and artichoke omelette

This French "broken" omelette is not neatly folded like a classic omelette. There is more filling than egg: mushrooms and artichokes here, pan-fried with spring onions.

It can be served flat, like a Spanish omelette, but I prefer the more original broken look.

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Last modified on: June 30^th 2016

For 4 people, you will need:

1 6 eggs
2 1 spring onion (scallion)
3 350 g mushrooms
4 4 purples artichokes
5 4 tablespoons olive oil
6 3 tablespoons olive oil
Total weight: 1,340 grams

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Measures:

How long does it take?

Fulfillment

Preparation	Cooking	Start to finish
37 min.	17 min.	54 min.

Preservation:

Should be eaten immediately.

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

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Step by step recipe

Stage 1

3 min.

Mushroom and artichoke omelette : Photo of step #1

Beat the eggs

Break 6 eggs, salt and pepper, then beat for 1 minute.

Set aside.

Stage 2

5 min.

Mushroom and artichoke omelette : Photo of step #2

Prepare the filling

Peel 1 spring onion (scallion) and chop finely.

Set aside.

Stage 3

7 min.

Mushroom and artichoke omelette : Photo of step #3

Peel (if necessary) 350 g mushrooms and cut into small pieces.

Set aside.

Stage 4

20 min.

Mushroom and artichoke omelette : Photo of step #4

Prepare 4 purples artichokes and cut into small pieces.

Set aside.

Stage 5

2 min.

Mushroom and artichoke omelette : Photo of step #5

Pour 4 tablespoons olive oil into a large frying pan on medium heat. When really hot, add the chopped onion.

Salt and pepper, then cook for 1 minute without colouring.

Stage 6

6 min.

Mushroom and artichoke omelette : Photo of step #6

Add the mushrooms and fry until lightly browned.

Towards the end of cooking, add the artichokes.

Transfer the filling onto a plate.

Stage 7

4 min.

Mushroom and artichoke omelette : Photo of step #7

Cook the omelette

Wipe the pan out quickly, pour in 3 tablespoons olive oil and put back on medium heat.

When the oil is hot, pour in the beaten eggs.

Use a wooden spatula or soft spatula to draw the egg from the edge of the omelette towards the centre.

Stage 8

5 min.

Mushroom and artichoke omelette : Photo of step #8

When the omelette is about half cooked, tip the filling on top, turn down the heat, cover and leave to cook for 5 minutes.

Stage 9

2 min.

Mushroom and artichoke omelette : Photo of step #9

To finish, allow the omelette to break up naturally as you fold the edges over towards the centre.

Serve right away.

Remarks

As with all omelettes, do take care not to overcook it, or it will be too dry.

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 4 people : 4.97 €
Per person : 1.24 €

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe use (among others)

	Mushrooms: You can get more informations, or check-out other recipes which use it, for example: Rustic chicken and mushroom pie, Crunchy courgette and mushroom salad, Stuffed Mushrooms, Chicken and mushroom pie, Rabbit civet "à la normande", ... All
	Egg: You can get more informations, or check-out other recipes which use it, for example: Eggs in tomato shells, French Family Cake, Eggs with tomatoes and courgettes, Galette Charentaise, Gâteau Nantais, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Fish in a sesame crust, Pork Chops with Rosemary, Leek and fresh tuna tart, Spinach fritters, Avocado with Sautéed Prawns , ... All
	Purple artichoke: You can check-out other recipes which use it, like for example: Poivrade Artichoke Salad, Gratin of purple artichokes, Leek and artichoke tart à la piémontaise, Purple artichokes braised in white wine, Harvest Gratin, ... All

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